Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurt

被引：54

作者：

Cruz, Adriano G. ^{[1
]}

Castro, Wellington F. ^{[1
]}

Faria, Jose A. F. ^{[1
]}

Bogusz, Stanislau, Jr. ^{[1
]}

Granato, Daniel ^{[2
]}

Celeguini, Renata M. S. ^{[1
]}

Lima-Pallone, Juliana ^{[1
]}

Godoy, Helena T. ^{[1
]}

机构：

[1] Univ Estadual Campinas UNICAMP, Fac Engn Alimentos, BR-13083862 Sao Paulo, Brazil

[2] Ctr Univ Fac Metropolitanas Unidas, Dept Biomed & Ciencias Biol, Sao Paulo, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2012年 / 47卷 / 02期

基金：

巴西圣保罗研究基金会;

关键词：

Glucose oxidase; Oxygen; Probiotic yogurt; FERMENTED MILK; VIABILITY; ENUMERATION; CONSUMER; OXYGEN;

D O I：

10.1016/j.lwt.2012.01.037

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The effect of the addition of glucose oxidase as a technological option todecrease the oxidative stress in a stirred yogurt during 15 days of refrigerated storage was investigated. A significant increase in the viable population of Bifidobacteria longum (6.9-8.7 log CFU g(-1)) was observed in all yogurts added with glucose oxidase and glucose. Additionally, the yogurts containing glucose oxidase and glucose presented and caused higher pH, proteolysis rate, and contents of organic acids and aroma compounds, and this effect was comparable to the control sample (without glucose oxidase and glucose). Overall, the combined effect of the glucose oxidase system was important to reduce the oxygen content during storage of the probiotic yogurt. These findings suggest that glucose oxidase is a potential option to decrease the oxidative stress in probiotic yogurts. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：512 / 515

页数：4

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